Ingredients
Scale
- 1 ½ lbs bone-in skinless chicken breast
- 3 cups chicken broth
- 8 oz cream cheese
- 2 (15.5 oz) cans cannellini beans
- 1 yellow onion (diced)
- 1 large jalapeno pepper (seeded and diced)
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 1 teaspoon hot sauce
- 2 (4 oz.) cans mild green chilies (undrained)
- 1 (15.25 oz.) can whole kernel sweet corn (drained; can sub frozen corn)
- 1/3 cup half and half (half milk, half cream)
Instructions
- Combine all spices in a bowl and set aside.
- In a large pot, melt butter over medium heat. Sauté diced onion and jalapeno until softened, then add minced garlic.
- Sprinkle flour over vegetables to create the base; cook for 2 minutes.
- Gradually stir in chicken broth and half-and-half until smooth.
- Optionally blend one cup of drained beans with some broth for added creaminess; return to pot.
- Add seasonings along with hot sauce and green chilies; bring to a gentle boil.
- Season chicken breasts with salt and pepper; add to pot along with corn and simmer until cooked through.
- Shred the chicken, return to the pot, and stir in softened cream cheese until melted.
- Adjust seasonings before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 100mg